Did you know that eggplants are botanically related to tomatoes and potatoes? OK, if you read our eggplant-centric meal planning post from last week, you probably did.
Here are some other eggplant-y facts:
- They’re called aubergines in the UK
- We most commonly see purple eggplants, but they also come in white, green and yellow; some are even striped
- Salting your (cut) eggplant, then rinsing before cooking, can help reduce the amount of oil absorbed by the vegetable
- The seeds and skins are edible, although they may have a slightly bitter taste
- Once cut, the pale interior flesh of the veggie will begin to turn brown, sometimes very quickly—that’s perfectly OK and nothing to worry about, it’s just oxidation.
June 10, 2016